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Ida's Light as Air Matzoh Balls (Knaidlach)
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Appetizer
Recipe Preparation Level: easy
Carole Kotkin is Food Editor for Wine News Magazine, Manager of The Cooking School at Ocean Reef Club in Key Largo. She is co-author of
MMMiami—Tempting Tropical Tastes for Home Cooks Everywhere, Henry Holt Publishers.
Makes 16 Matzoh Balls
Here are some hints for perfect light matzoh balls. The mixture will be too loose to shape a ball at the start. Instead of adding more matzoh meal,
refrigerate the mixture and it will firm up. Resist the temptation to lift the cover and peek inside the pot while cooking. Keep the lid on for at
least 30 minutes. For more healthful matzoh balls I have used vegetable oil instead of the usual schmaltz (chicken fat) or solid shortening.
1/2 cup water, chicken broth or seltzer
6 tablespoons vegetable oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon finely chopped parsley
1 cup matzoh meal
Beat the eggs until blended. Stir in the liquid, oil, salt and pepper. Cover and refrigerate for at least 1 hour. Bring 2 quarts of water to a
gentle boil. Form the matzoh balls with moistened palms, using about 2 tablespoons for each ball. Drop one at a time into the boiling water and
simmer, covered for about 40 minutes or until they are tender when tested with a toothpick. Remove the matzoh balls with a slotted spoon and add
them to the chicken soup.
Do ahead: Refrigerate for no longer than two days. Bring to a simmer and serve.
Any left over matzoh balls may be sliced and fried to enjoy the next day.
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